At the beginning of the year, I made a commitment to go “Plant-based” (yes, completely vegan…no animals or animal products) for at least a year. I had been gradually reducing any animal products and most processed foods from my diet. I naturally eat fresh, local and whole foods, so going “all-the-way” was pretty easy. I’m
Watermelon is refreshing, sweet and nutritious. Enjoy this salad with my vegan tacos for Taco Tuesday!
Vegan Sour Cream Prep Time: 5 minutes Servings: 3/4 cup Ingredients1 cup raw cashews, soaked 1/2-3/4 cup water, as needed 2 teaspoons fresh lemon juice 1 teaspoon apple cider vinegar 1/4-1/2 teaspoon fine grain sea salt, to tasteInstructionsPlace cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight
Green Harissa Sauce Rating: 51 Prep Time: 15 minutes This is an amazing sauce and versatile for other dishes. I drizzle over grilled fish topped with corn relish. Also wonderful with [roasted whole carrot placed on top of black lentils and of course as a dressing for your tacos. Will keep refrigerated for about a
Nut Milk Rating: 51 Servings: 4 cups Ingredients 1 cup raw, un-pasteurized (if available) almonds, walnuts, hazelnuts or *cashews 4 cups filtered water 1 teaspoon vanilla bean powder or alcohol free vanilla extract 1-2 dates *cashews only need to soak a couple of hours InstructionsSoak nuts for 4-8 hours Blend almonds and water in blender
Grated Beet and Avocado Salad Rating: 41 Servings: 4-6 Ingredients 2 cups grated raw beets (3 medium beets) 2 cups grated jicama 1 avocado, thinly sliced 1/2 cup chopped cilantro 3 Tablespoons orange juice 1 Tablespoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 1/2 Tablespoons olive oil 1/4 cup pumpkin
Raw Avocado Soup Rating: 51 Servings: 6-8 Ingredients1 cucumber peeled 1 cucumber unpeeled 1/3 cup fresh herbs(sage, rosemary, oregano, thyme, tarragon and basil-any combination of those) 1/3 cup fresh cilantro, chopped 1/3 cup fresh mint, chopped 1/3 cup fresh parsey, chopped 1/4 cup garlic, with peel 1 tablespoon ginger, with peel 1 1/2 teaspoon jalapeño
Middle Eastern Cauliflower “Tabbouleh” Rating: 51 Ingredients 1/2 head of cauliflower 1 cucumber 1 red onion 1/2 cup cashews 3/4 cup dried apricots 1 cup cherry tomatoes 1/2 cup olive oil 2 Tablespoons lemon juice 1 handful of chopped mint 1 handful of chopped parsley 1 handful of chopped cilantro Salt and pepper to tasteInstructionsPut
Mock Tuna Salad Rating: 51 Ingredients4 cups sunflower seeds, soaked for 8 hours or overnight 6 celery stalks, finely diced 1/2 red onion, finely diced 1/2 red bell pepper, finely diced 1/2 bunch parsley, rough chop 1/2 bunch dill, finely chopped 2 teaspoons tahini 4 garlic cloves 1/4 cup dulse flakes 1 1/2 cup lemon
